Nigerian Coconut Candy

Nigerian Coconut Candy, how to make Nigerian Coconut Candy, Coconut candy, chancacas
Nigerian Coconut Candy

Nigerian Coconut Candy is the Nigerian style Chancacas(colombian coconut candy). It is made with grated/shredded coconuts and granulated sugar.

This is one of those yummy goodness that brings back a lot of good childhood memories…oh! I’m feeling nostalgic ..Smiley… just reminiscing.

This candy is so easy to make and highly addictive(SUGAR ALERT!!!). So you better watch it ,Sweetie!

If you prefer videos, here’s a video on How to Make Nigerian Coconut Candy.

Below you’ll find two (2) recipes; one recipe makes use of water, while the other doesn’t include water.
 So let’s get started!

Ingredients for Nigerian Coconut Candy

* 250 gram Coconut meat/flesh or 1 medium coconut
* 200 gram White Granulated/castor sugar
* 125 ml(half cup) Water
* A Spatula for mixing 

Tip: A good substitute for white sugar in this recipe is unrefined cane sugar(panela).

Nigerian Coconut Candy, how to make Nigerian Coconut Candy, Coconut candy, chancacas

Preparation

1. Break the coconut and pry out the meat/flesh(that’s if you’re using whole coconut).
 Grate the coconut flesh and set aside.

2. Combine the water and sugar in a pot and boil on medium heat. Without stirring.

3. As the mixture begins to look thicker and the color changes to a very light brown. Reduce the heat to low.
  Add the coconut and mix thoroughly with a spatula, until it is well incorporated.

4. Keep on stirring until the mixture is a ”browner” color  and feels ”kind-of” grainy on your spatula. Then Put off the heat.
         Tip: The sugar caramelizes faster at this stage, and can get burnt and ruin the recipe. So watch it closely.

5. Transfer  the coconut candy into a wide tray/plate, spread it out and leave to cool a bit. 
   You can mold into any shape of choice or simply leave it to cool completely and harden. Then cut into square or rectangles.
Tip: Place in the freezer or refrigerator to harden faster.
  Enjoy!
Note: To get a very hard candy, you’ll have to increase the amount of sugar used(I wouldn’t recommend that,but I know a lot of folks like their coconut candy hard and crunchy ☺)

Nigerian Coconut Candy, how to make Nigerian Coconut Candy, Coconut candy, chancacas

Recipe 2 

Nigerian Coconut Candy without water 

* 250 gram Coconut meat/flesh or 1 medium coconut
* 300 gram White Granulated/castor sugar
* A Spatula for mixing 

Preparation

1. Grate the coconut and set aside.

2. Pour the sugar into a dry pot and spread it out. Heat up on medium heat and watch it closely

3. As the sugar starts to caramelize (change to golden brown like honey), turn down the heat to low and pour in the grated coconut; mix thoroughly until well incorporated.
   Put off the heat and transfer into a bowl; leave to cool a bit and mold into your shape of choice.
  Enjoy! 

Note: I prefer the recipe with water because you can easily control the caramelization of the sugar.

Nigerian Coconut Candy, how to make Nigerian Coconut Candy, chancacas

Nigerian Coconut Candy, how to make Nigerian Coconut Candy, Coconut candy, chancacas

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22 Comments

  1. Anami Shall-holma
    June 1, 2017 / 7:38 pm

    can I use honey?

  2. Anonymous
    May 16, 2016 / 9:06 pm

    pls can I use cmc to make it very dry and crunchy?bought one and cnt stop eating it cos of d dryness and flavor.It wasnt sticky

  3. Chinex
    March 20, 2016 / 2:00 pm

    Can I use chaff of coconut with icing sugar

  4. Chinex
    March 20, 2016 / 1:59 pm

    Can I use coconut chaff n also icing sugar

    • jummyke
      May 13, 2018 / 12:01 pm

      no you cant

  5. Anonymous
    March 20, 2016 / 1:57 pm

    Can I use coconut chaff

  6. Anonymous
    March 2, 2016 / 9:10 pm

    Is sugar compulsory?

    • jummyke
      May 13, 2018 / 12:01 pm

      yes very

  7. Ade
    December 24, 2015 / 6:43 pm

    hi pls how do i get d grainy type not d moulded ones.

    • Nky Lily Lete
      December 29, 2015 / 12:42 pm

      Add extra sugar, like 100grams more 🙂

  8. Anonymous
    May 22, 2015 / 5:09 pm

    Can I use honey instead of sugar

    • Nky Lily Lete
      May 24, 2015 / 3:48 pm

      No you cant use honey

  9. Anonymous
    January 12, 2015 / 5:22 pm

    i prepared tomatoes based sauce as u said and fried for a long period but it was still soar.what could ve been the problem

    • Nky Lily Lete
      January 23, 2015 / 11:41 am

      If you followed the recipe as it is, then maybe you should check the expiring date on the tinned tomatoes you used or use another brand next time. Some brands are usually sour due to the presence of preservatives in them.

  10. Chiny Okoli
    September 10, 2014 / 9:21 am

    I'd love to just have it in bits, like grains. I dnt like the moulded ones. Thank u.

    • Nky Lily Lete
      September 12, 2014 / 1:33 pm

      You're welcome 🙂

  11. Anonymous
    June 18, 2014 / 6:58 pm

    thanks ma pls ma teach me how to make pizza pls

    • Nky Lily Lete
      June 27, 2014 / 10:17 am

      Recipe coming soon dear 🙂

  12. Anonymous
    March 4, 2014 / 2:56 pm

    I wnt my coconut cripsy & dry like chinchin,hw do I go abt it done?

    • Nky Lily Lete
      March 6, 2014 / 8:36 am

      For a crispier coconut, use 300 grams sugar. The more sugar you use the harder and crispier the coconut will be.

  13. Anonymous
    March 4, 2014 / 12:42 pm

    How do I make d cocnut cripsy'not merging 2gether'like snacks I can bottle.tnx God blss

    • Nky Lily Lete
      March 6, 2014 / 8:35 am

      For a crispier coconut, use 300 grams sugar. The more sugar you use the harder and crispier the coconut will be.

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